But to the modern cook, the main appeals of millet are its warm buttery and slightly nutty taste and a soft porous texture that easily absorbs spicy or astringent flavours. These qualities make it a perfect complement to citrus and fresh tomatoes, and a welcome and healthy addition to zesty summer salads. This simple Mexican-style black bean salad loaded with tomatoes and vegetables and tossed with a spicy lemon-balsamic vinaigrette is a delicious way to incorporate millet into a complete, healthy and colourful summer meal.
Mexican-Style Black Bean and Millet SaladOther millet recipes you may enjoy:
2/3 cup dried black beans
1 cup millet
1 shallot, minced
1 clove garlic, minced
1 carrot, shredded
1 orange or red bell pepper, seeded and cut into thin strips
2 jalapeño peppers, seeded and cut into thin strips
1 pint cherry tomatoes, halved
handful fresh parsley, chopped
juice of 2 lemons
2 teaspoons balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
Rinse the millet under cold running water and place in a medium saucepan. Cover with 2 cups of cold water, and leave to soak overnight. Separately, rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added.
Drain the beans and add to a medium saucepan. Cover with water and bring to a boil, then immediately reduce the heat to low, cover, and let simmer for 1 hour or until the beans are tender but not falling apart.
Meanwhile, bring the millet to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the water has been absorbed. Remove from heat, fluff with a fork, and set aside to cool while the beans are cooking.
Combine the millet, beans, and vegetables in a large mixing bowl. Whisk the dressing ingredients together and pour over the salad. Toss gently to blend.
Serve warm or cold. Serves 4 to 6.
Millet-Quinoa Hash with Peppers and Zucchini on Sautéed Greens
Spicy Indian-Style Millet
Northeast African Millet Patties
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